DE1792101A1 - Sweet foods with poor fermentability - Google Patents

Description

The present invention relates to improved Products and processes for the manufacture of food and medicinal foods for human and animal consumption that are not easily fermentable.

The advantage of foods with poor fermentability or fermentability is a reduced tendency to cause tooth decay, flatulence and stomach and intestinal discomfort; they are also useful in the case of low-sugar diets.

The present invention is applicable to a wide variety of foods including confectionery, biscuits and cakes, spioijee ice cream, chocolate toppings and other chocolate-like products, puddings, soft drinks, "toppings" for ice cream, etc. including whipped creams creamy "decorations" and many other foods and beverages. The confectionery to which the present invention applies includes hard candies of all kinds, including nut brittle, chewy candy, such as caramels and toffees, chewing gum and starch

oowie berry pods ("Jujubee"), all kinds of 10 9842/0589

BATH ORIGINAL

Hciio KoladenproduiCten, trocar voiu "Summer type" ('himmer type-- "} nab Zuuker coated l'iüjae and puffed corn, liquorice ur. \ L-vi ·;. · - zu ^ kerprodukte ("mar3hmallow prodacts") etc.

In order to achieve the above aim it is expedient to eliminate all traces of glucose, levulose, and sucrose, and it is also desirable to put into the quay, ... ■■. to eliminate or reduce. In practice it was; '-; -: ugös barks that rarely or with the Ilalil times poured ..'. ·. £ ... · an., Siriitfcel up to 5 ° glucose una ois za 10 fi> maltose eritnalu ^ n Know about some of the benefits of jörLr., j & r ^; .'j-. Nevertheless, it is the H; iur, o :: iol, iuö ._; iicnRt low values of these components

The amount of fermentation gas was determined by dissolving 1.25 Z ^c ^ ^fe3 1-iafceriaLs in a fermentation tube which contained 25 ecm of a mixture of 32 g of baker's yeast in 800 ecm v / water. The tendency towards acid formation was determined by dissolving 1 g of the test material in 25 ecm of a mixture of 24 g yeast in 75 ecm Vfesser. Within one hour at 35 ° C. A foodstuff with little fermentation ability bilaet very little gas and does not let the pH-value drop below in one hour, while, for example, common sugar candy would reach a pH-value of 3 in the same time.

10 9-84 2 / Q5-89 BATH

1;;. . In view of the above ± βϊ> 1π , L'i, -fcooe may have been used in the absence of sucker in the Kahrun ^ nmi ttcln, wöbe j mr.n uiiie excellent Gescnmäoköq-uali tat and 'gei'inge j ^; .ruii οι speed reached. Lactose ζ can be found in hard candy. ^. In idle hens, ijowöhniioh from 25-40 '/ o, Wur. ei: ici r-- feiend en sugar material not un1 crschi-oden v.'ca-cinn can. It is not obvious to use Lactone L'u in a solciion proäu / iu, for if one were to use lactose instead of Lucker in a hard bon-uon- for ^ uii, Forming hatred, which is extremely feared in a large-scale enterprise. In order to avoid crystallization , Lactoae ra with sorbitol (or another honocacco or other fermentable fermentation ability, such as mannitol, galactose, etc.) was cornbinit-rd. Since hard candy in particular must be shaped to be edible pieces, it is necessary to zv the candy in xropfen form. form. This problem was solved by using lactose, a low molecular weight saccharide and a starch hydrolyzate. However, this did not result in the usual candy of low fermentation ability, since the starch hydrolysates used in the candy production all contain large amounts of dextrose, which is the most strongly fermentable sugar. This problem was solved by pretreating the starch hydrolysates according to various processes, a component of low fermentation ability

109842/0589

to achieve; .. This can 'by dialysis against water, by ν: rg§ruB _u "" iit yeast vein other microorganisms and removal dec alcohol, by precipitation or extraction with solvents, by hydrogenation, by Glucoseoxydasebenanulung and other methods for jirzielunr, low Gärungsfär , i _o can be achieved. A starch hydrolyzate is preferably used, - the i and contains less than 1 ° / o dextrose 5 ° maltose; In some cases and depending on the kenge used, the dextrose can be up to 5 ^C A and the maltose ice cream to 10 %, sometimes even more *

Lit- Oüigen hydrolyzate? lower (Järun, ciähigkeit can be dried and used in chocolate ο j. coatings, in biscuit fillings, cakes, dumplings and other baked goods, etc. Lactose and other milk solids can be used in these products in the absence of sugar, especially in the case of one obtains a product with little fermentation ability.

Although the above ingredients are in different proportions in the cases ^! It has been found that certain xorabiners are particularly useful in specific feces ^ sf, 'Jiigkeit r.-ni · - v.'iekelt _r - die zura. -3.v £ h \ ~, z the normal -'.- · ":' se in Kahrungsniitttlj, used: fermentable component; . ·) »\> / Ie sugar, r'iel - :: -.>; I, I-iaissirup ,, inverted. Sugar, etc., _: . Iu / confeki and other. Products . can .. --.-_ ,. ■■■.:. ' - '

BATH

Whether, j-lQic; ia this Lrsatzstof fe in solid, dry form or in Lo j can in "v / ASSOR κϋηηβη are present, they are described below as dry mixes!.

For reasons of their wide usability and widespread use, starch hydrolysates that are difficult to cook are often used as the main ingredient in foods with low fermentation toughness; the starch hydrolysates contain less than 10% maltose (in these cases they always contain less than 5% glucose) the substitute mixture would contain less than 80 ^c / o of this starch hydrolyzate.

Lnthält the starch more than 25 ^ maltose and Srisaocharide but less than 5 ^ glucose and it contains less than 20 "/ o Heptasaccharide, the ZuekererseitziriiochurLö can take up au 100 yi> this starch hydrolyzate it (including the. No real Feuchtigkeits.-jenalteü ) contain"

As a practical matter, it is a little e; ärun _o sfähige sugar substitute "ormulierung with 25-60 ° / o starch s m!

low fermentation ability to be preferred.

To bring the Moleiculetrgewioht a durchscnnittlichen Vert, has it proved tw eckmäßig, essential i'lc-nge mitzuverv a little gärungsfäiiigeri monosaccharide / end. This creates an increased solubility and reduces the tendency to crystallize or become granular if there is less activity in the end product. Furthermore, "dadu-ron results in a smoother, more pleasant end food with * less fermentation ability.

To ο.en jeejgieten monosaccharides less Gärunjsfö.hijkeix j'jfioren galactose, sorbitol and mannitol, although each egg soluble monosaccharide of low fermentation capacity used can veraen. Mannitol lot 'particularly suitable due to the lack of it an affinity for moisture and high solubility. Sorbitol is suitable because of its low cost and, in some cases, because of its. Affinity for water.

Depending on the intended use, 0-60 ^c / o monosaccharide can be used in the sugar substitute formulation. For practical reasons, a range of about 15-40 '/> monosaccharide is preferable.

A mixture of conosaccharides, in particular of sorbitol and mannitol, can also be used. Sin high i ^% o%: The percentage causes some products to stay in hot air when they are standing - which can be overcome in some cases by using a little cauliflower. Due to the economical production of such mixtures by hydrogenation of inverted. Sugars, mixtures of mahuit and sorbitol can be used as the monosaccharide portion of the sentence formulation. Although the monosaccharide content of the formulation, especially when using sorbitol, can be limited to one component, at least 6 % mannitol and usually. 50 ° / ό or more, preferred in the monosaccharide mixture.

10984 2/0589 φ, BAD

ubjleicn not necessarily not necessary, there is also a disaecharid component in the formable basic formula: purpose, -lihici whether kinnen b "o is about 50 ^c fi jjisaccharide used, for most purposes judoch 5-30 \ Ό disaeenarid are preferred . Do (Kita starch hydrolyzate bif?; -, u 10 ^ maltose in. The above jln ^ aDtn, it means the additional oisaccha- ■ * i ... en ^ ü.above the above-mentioned tienge.

Aui '-; around its economic availability,: its relatively • _; erir. _t ; en G- ^ run ^ 's ability, its worth and. Another proposition is usually used as disacharide lactose, but in their physical characteristics they are not the same as those of gucrose and cannot be expected;,:, because, -.mittelr: ;; ti first. It can also maltose, malt it, lactitol and the other ^one - uidbare, little fermentable, soluble DisGachariae be used. Lactose can be used in, its ß- or ηί-form, or a mixture of these. The ß-form is usually preferred because of its greater solubility and stronger sweetness.

In solution, lactose is converted into the less soluble OC form. Should the substitute formulation in commercial products with a significant ifeaser content used, such as starch jellies and leather sugar products, the lactose content is usually limited so that no crystallization occurs when standing »

109842 / OS89

_ ₈

The combination of components of the substitute formulation, for fermentation

one

"Bare ingredients usually gives / for most flavors insufficient sweetness. If necessary, artificial sweeteners can be used to improve this property verden. Although any recognized safe, poorly fermentable sweetener is suitable for this purpose, saccharin is used or a mixture of saccharic and hexamic acid, usually than their soluble salts - with the exception of non-alcoholic ones Drinks and acidic foods - used. For this purpose, a mixture of 1 part calcium saccharin becomes 2 Parts of calcium cyclanate preferred; however, others can also Combinations or only oyclamate or only saccharin or other sweeteners are used «

The above substitute formulation can be premixed in solid form or used individually or as a partial mixture in the manufacturing process. In some cases, the premixes can also be produced in liquid or syrupy form.

They can be used in conjunction with a variety of dairy products such as ■ scour, milk solids and milk fat. You can also use other fats and flavorings, such as cocoa, with proteins and others that are not very fermentable Materials are used. Although nuts usually do not have poor fermentation ability, their use falls in connection with the sugar substitute formulation according to the invention also under the present invention.

I09842 / 0S89

BATH

The following. Examples show ingredient ratios suitable for various types of sweet foods. In addition to the appropriate ranges, the preferred range determined by the preliminary search is also given. Only the polysaccharides, disaccharides and honosaccharides are shown in the table. These three materials are the little gärungsfäiii; Jen substitute for the corresponding f ijrmentierbaren materi- ■ lion in foods, although other whey and i ^v iilchproaukte the sources of Disaccharidlaetose can be. 'The table does not list all of the ingredients in every food, only those that replace the fermentable portion of the food. The last column lists some of the other components.

Λα are many other sweets and foods than that listed in the table, in which the substitute formulations can be found let used.

The table and the following examples illustrate the present invention without limiting it.

1098U / 0589 BAD ORIGUfläi ^ '-iU C? A3

functional area.

preferred area.

other sea ingredients

Po hy- Di- mono- Poly- Di- mono- Feet and Pett saccharide saccharide Pett, chocolate, milk hard candy 25-100 0-50 0-40 30-45 30-45 20-35 strength iiussoruch. 25-100 0-50 0-40 30-45 30-45 20-35 Milk, pett 1-Iijbisciiokolaae 0-75 0-75 0-40 10-60 10-60 10-30 Gelatin, S ^ ärkegelees 10-95 0-25 10-45 30-65, 5-12 20-35 Gum foundation ^ Caramels ■ 10-75 15-35 10-35 30-50 20-30 20-30 Pett, Milk Solids * p Ledec sugar prod. 25-90 0-40 0-35 30-50 20-35 10-35 Pett, flour, milk, jiier etc EaugpffiEii 25-95 0-100 0-50 25-30 25-50 20-30 Pett, flour, milk, eggs, etc. lie.K * filling 0-100 0-50 0-50 10-50 10-50 0-30 Milk, cream, etc. P1 & 4 · see 25-95 25-50 5-35 25-50 25-50 10-20 gelatin Cake, Berliner 25-95 25-50 5-35 25-50 25-50 10-20 Chocolate, milk, etc. LiI eh- and V / water-
eiset? ese ("sherbets") 10-75 0-75 0-50, 25-75 25-75 35-50 Pett, starch, thickener
etc. Gelatin dessert 0-75 0-100 0-50 25-75 25-100 0-30 Alcohol - » Syrups etc. 10-75 0-30 0-50 25-75 0-25 10-30 CO cream ti £ s "cer-
sierun ^ en & Suddings 0-100 0-50 0-50 25-75 10-30 10-30 V / ater ^ Liqueurs 0-100 0-25 0-50 25-75 0-5 0-30 Sugar substitute 0-100 .0-50 0-50 25-75 10-30 10-30 non-alcoholic 0-100 0-100 .0-50 50-bÖ 40-50 10-30

'The' following examples show the use of these formulations as a substitute for sugar and other fermentable materials in actual manufacture.

B is ρ i el I ^

Sugar substitute.

A uniform mixture was obtained from the following ingredients . made:. ■.

50 kg "Frodex 15" (American Maize, N.Y.)

25 kg lactose (preferably ß-form)

25 kg sorbitol / mannitol powder (50:50)

0.25 kg of calcium saccharin

0.5 kg of olefin cyclamate

Oa :? The above product has roughly the same sweetness and flair as sugar. It is suitable for use at the table and on an industrial scale in the production of ice cream, gelatin desserts, cakes, beverages, donuts, ("donuts") sweets etc. Example 2

Hardness. Sweets -

The following mixture was heated until it dissolved and then brought to the boil ^{at 110 o C *:}

... "■■ '- ·'.
100 kg lactose

106 kg of 70% sorbitol

97 kg "Frodex 15"

75 kg water / water . -

142 g calcium saccharin

290 g calcium cyclamate.

The mixture was then placed in a continuous cooker brought to a moisture content of about 1%. The resulting mass was flavored with caramel flavor and ■ Colored with caramel in a Berk's mixer and shaped like a candy cut * ■

1Ö9842 / 0B89

jit; It was found that a candy made with this formulation forms less acid on the teeth of seven test persons than a corresponding formulation made with sugar and corn syrup. In a similar study it was shown that lactose produced little or no acid on the teeth in six subjects, while the same subjects when treated with glucose produced a strong S ^; iureducation.

example \

Caramels The following ingredients were mixed without heating:

4 & kg lactose 69 kg 70% sorbitol

bO kg starch hydrolyzate with little fermentation ability (dry basis) kg evaporated milk with 26 fo solid content

500 g artificial sweetener (1 part saccharin and 10 parts Gyclamate)

20 kg of butter

The mixture was heated with stirring and brought to about 118 C. or brought to the state of a white spherical mass. Then 0.25 kg of "225 bloom" gelatin and vanilla flavor soaked in water was added. The heated product was Poured onto molds and, after cooling, cut and wrapped. ".

Example 4

Il-milk chocolate The following ingredients were melted together:

109842/0589 BATH 0 «Ι0Η *« ^ ί: Ί0 αAQ

1792 T01

18.6 kg of liquid chocolate mass ("chocolate liquor") .51.3 k _£ j 35 ° fat. g maltol ......

19 j 1. kg voilmileh powder 9.3 kg of skimmed milk powder

Then v / become the substitute for the fermentable materials added:

46.5 kg lactose ..'...

24.5 kg mannitol 9.1 kg "Frodex 15"

Lecithin was added for optimal viscosity. As they was uniform, the mixture was examined for smoothness and then poured into molds. Distributing part of the lactose and - where permitted - for part of the mannitol or sorbitol could also use a larger amount of starch hydrolyzate will.

? O 1 Sp LQ 1 "5_

?; on ο ii 0 lad ei; cookie

3o »cg of fat v / urden with 15 kg of melted chocolate inasea mixed with vanilla flavor and 0.5 kg artificial sweetener (1 part saccharine and 10 parts oyclamate) seasoned, the following sugar substitute was added:

Yj ,. kg of milk powder with a low fat content '/ \> kg of finely ground lactose

25 kg "Frodex 15" or another, little fermentation ability Starch hydrolyzate

\ j kg 70-fold sorbitol

1 09.842 / 0B89 BAO ORIGIMÄt »> ^ i ^! * ^ ^: - * ': £ ΐ

"Then 20 kg of whole eggs were added and the meowunj in made uniform with a mixer. Then μ \ -Γ ;.

90 kj Hehl
0.5 kg of sodium bicarbonate

After mixing the above hats until it was uniform ^: .vi; r * r; ο cut them into cookies each in a rotating cutter and on one. Continuous tape baked. These cookies can be used in conjunction with the filling in the example below. Their taste is excellent.

Example 6
Cookie filling

To 330 kg of "Cobee 92" (Drew Foods, New York) became 94 kg G. rüngetrockrietes whole milk powder added. Then the the following sugar substitute mixture added j

224 kg lactose, fine (ß-jporin preferred)

104 kg of spray dried skimmed milk solids

122 kg sorbitol / mannitol mixture as a powder

127 kg "Frodex 15"

1122 g calcium cyclarnate

436 g calcium saccharin

500 g vanilla powder

The mixture was made by adding a small amount of lecithin brought to their optimal viscosity. This filling was used with the Example 5 cookies.

10 9842/0 683

BAD OSmmföö QAB

- κ

i s η i. rj- 17

("marshftiallow")

J, i ~ the following mixture of poorly fermentable substances became air. substitute for inverted sugar, / - cane sugar and corn syrup, i'ie used in the manufacture of leather sucker, manufactured:

'.. • 4 kg of 70% sorbitol. ·

70 kg 60%, little fermentable starch hydrolyzate with less than $ 5 glucose -

«1 kg of lactose 187 g calcium cyclamate 94 g calcium aceharine

T) Lc above mixture was brought to? 7 ° 0. heated and stirred for about 20 minutes at this temperature. Then 3 5/4 ig submitted gelatin were added and it was heated to 40 ° above sea level. cooled down. The mass was then passed through a whizzolator to whip and aerate the product. Such devices are known to the acinarian for the production of conventional leather sugar. The whipped product was molded into starch and allowed to dry over the skin. Part of the leather zuoker product was covered with chocolate. 3er 3 taste was excellent.

Jerin. ^ E, ^ changes in of the above formulation would be a leather sugar product for result in different purposes. A granular product is obtained if a higher percentage of lactose is used or. Mannitol used instead of SorMt and the product before introducing the starch forms ("seeding").

V09842 / 0589

3 e Is ρ; .each 1 8 . '. ■. Strength gums. ^:

The following ingredients were mixed and used as a substitute for sugar, corn syrup, and inverted sugar, in starch used:

450 kg 80% starch hydrolyzate (less than $ 5> glucose)

332 kg 70% sorbitol _

62 kg of lactose

40 kg of water ■ -. ■. ■

0.5 kg calcium saccharin '

1.0 kg calcium cyclamate

To the above mixture was added 115 kg of starch (specially treated for the production of starch ^ uras). "This mixture" was passed through a Farley cooker known for the production of starch gums, whereby the starch is gelatinized. Then the following Materials added while stirring:

3.5 kg citric acid 4.0 kg soaked gelatin

Coloring and Flavoring ⁽

The mixture was molded into starch or by any suitable method. The taste of the after this process

produced pieces was excellent. The pieces were oiled in the usual way to avoid sticking.

Small pieces can be placed in a pan using a Mixture of lactose and mannitol are coated; · 'these however, are not coated with oil as above.

109842/0689

- 1 ι -

For β ρ ie 1 9 chocolate syrup

The substances in chocolate syrup were removable with a mixture of lactose and a little unyearable peas syrup ustfetoi'fen- and a sorbitol / mannitol mixture replaced, Furthermore a process was developed to use evaporated milk as well To use a source for the little fermentable ingredients as well as to create a thickening afterwards it has been treated in the manner described below.

From 60 g of lactose, HO g of spray-dried, little fermentable Corn syrup solids, 80 g of a 50:50 mixture Sorbitol and mannitol, 2.5 g of a mixture of 1 part calcium saccharin and 10 parts calciumurney elamate, 76 g cocoa and 400 g A slurry was prepared from evaporated milk. These was gradually heated to boiling with occasional stirring. At a temperature of around 85 ° C. began the Thickening, the thickening process at the boiling point " is fastest. Stirring was continued until the heating was stopped. Then the mixture was made with vanilla to taste, and 0.8 g of potassium sorbate was added as a preservative. This can be done with water if necessary be diluted. In one manufacture, the final weight was 830 g. ■ -._ ■ *

The above formulation can also be used under pressure with either the Milk can be made alone or in combination with the other ingredients. When making a syrup under

109842 / GS89 SAD

Use of evaporated milk without the additional substitute ingredients the mixture became lumpy.

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Claims (1)

1.- Sweet food product with little fermentation ability,
containing less than about $ 15 total yeast fermented carbohydrates and no more than about $ 5 using glucose
About the same calorie content as the equivalent, normal, sugary food, with at least $ 20 the
total carbohydrates of the product from a little fermentable disaccharide, a starch hydrolyzate with less than
about 5 io glucose and TO $ maltose, a hydrogenated starch hydrolyzate or mixtures thereof. ■ 2. Sugar-free food according to claim 1, characterized
characterized in that the proportion of normal sugar is replaced by saccharides which are not very fermentable and which comprise at least 10 ^c ß> and not more than 75 $ edible, water-soluble, little fermentable starch hydrolyzate. 3. Sugar-free food according to claim 1, characterized
characterized in that the proportion of conventional sugar is replaced by saccharides which are not very fermentable, the monosaccharides which are not more than 60 fo ed, water-soluble, poorly fermentable monosaccharides include. 4., sugar-free food according to claim 1, characterized
characterized in that the proportion of common sugar is replaced by saccharides which are not very fermentable and which are less than $ 25-60
include fermentable starch hydrolysates. 109842 / 0S89 5. Sugar-free food according to claim 1 to 4, ■ characterized in that the monosaccharide galactose, sorbitol, Is mannitol or mixtures thereof. 6.- Sugar-free foodstuff according to claim 1 to 5, characterized in that the proportion is replaced by little at usual sugar fermentable saccharides consisting of 5-50 ° / o disaccharides. 7. food according to claim 6, characterized in that that the disaccharide is lactose. 8.- Food according to claim 1 to 7, characterized in that that at least one artificial sweetener is also used. 9.- Food according to claim 1 to 8, characterized in that that the poorly fermentable starch hydrolyzate iat a hydrogenated starch hydrolyzate. 10. Food according to claim 1 to 9, characterized in that it consists of broken nuts, in which the little fermentable. Carbohydrate 30-45 ^c / o polysaccharides and 30-45 ° / o comprises disaccharides. 11. Food according to claim 1 to 9, characterized in that it is milk chocolate in which the poorly fermentable carbohydrate comprises 10-60 $ polysaccharides and 10-60 % disaccharides. 12.- Food according to claim 1 to 9> characterized in that that it is chewing gum in which the little fermentable carbohydrate is 25-50 $ polysaccharides and 25-50 $ disaccharides includes. 109 842/0589 13 · - foodstuff according to claim -ΐ characterized to 9> in that it comprises ice cream on Lileh- or Wassergrunolaje iaz in which the little fermentable carbohydrate polysaccharides and 25-75 ° i $ 25-75 disaccharides. "■ 4 -.- foodstuff according to claim 1" characterized to 9 "in the fact that it is a cream or pudding-like material, in which the little fermentable carbohydrate polysaccharides and 27-75 comprising i ° 10-30 ° / o disaccharides. 15.- Food according to claim 1 to 9, characterized in that that it is a non-alcoholic drink in which the poorly fermentable carbohydrate contains 50-60 $ polysaccharides and $ 40-50 disaccharides. The patent attorney: 109 84 2 / QB89 SAD ⁵ ORSGiNAt